Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce
photo by Probably This
- Ready In:
- 6 soft shelled crabs, cleaned and rinsed
- 1 cup all-purpose flour
- 2 tablespoons Old Bay Seasoning
- 2 eggs, beaten
- 2 tablespoons milk
- 6 tablespoons extra virgin olive oil
- 1⁄4 cup butter
- 2 tablespoons capers, drained
- 1⁄2 cup dry white wine (I always use Sauvignon Blanc)
- 4 medium lemons, juice of
- 2 tablespoons fresh flat-leaf parsley, chopped
- In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In bowl, combine eggs and milk.
- Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
- Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
- Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.
Soft-shell crabs are just about my favorite thing to eat. I have them in the freezer year round ( crabplace.com). This recipe is delicious! Great idea using the Old Bay seasoning with the flour. It gave it a nice crust. And the lemons, wine and capers are absolutely wonderful with the crab. Great job!